Chiclayana Style Chicken Stew with Loche Squash
Casserole
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Cook Time
1 h 5 min
Servings
5
Difficulty
Medium
Prep Time
45 Min
Description
This Chiclayana style chicken stew is a traditional Peruvian dish that will transport you directly to the northern coast of the country. The secret lies in the loche squash, an Andean pumpkin with a sweet and slightly musky flavor that gives the stew a unique touch. The combination of yellow pepper and chicha de jora creates a rich and tasty sauce that permeates the chicken perfectly. It is an ideal dish to enjoy with family or friends, especially on cooler days. Although it takes time to prepare, the final result is worth it. Go ahead and try this Peruvian delicacy and surprise everyone with your culinary skills! You can accompany it with grained rice and boiled yucca for a complete experience.
Ingredients (18 ingredients)
-
5 piece chicken legs with thigh
-
2 piece onions
-
100 gramos loche squash
-
5 cucharadas soperas ground yellow pepper
-
0.5 cup chicha de jora
-
1 cucharada sopera aji panca paste
-
3 cucharadas soperas ground garlic
-
500 ml chicken broth
-
1 puñado chopped coriander
-
2 piece onions cut into feathers
-
1 c/n chopped parsley
-
2 piece lemons
-
1 al gusto salt
-
1 al gusto ground black pepper
-
1 al gusto ground cumin
-
1 opcional rocoto or yellow pepper
-
1 al gusto grained rice
-
1 al gusto boiled yucca
Preparation (12 steps)
Season the chicken
Season the 5 chicken legs with thigh with salt, ground black pepper and ground cumin to taste. Set aside.
Sear the chicken
In a large frying pan, heat oil over high heat. Sear the chicken pieces skin-side down until golden brown, then turn them over and brown on the other side. Reserve the seared chicken.
Chop the onion
Cut the 2 onions into small dice. Set aside.
Grate the loche squash
Grate the 100 grams of loche squash. It is not necessary to peel it or remove the seeds. Set aside.
Sauté the onion
In the Thermomix bowl, add the chopped onion and 30 ml of oil (from what the chicken released when searing). Sauté for 5 Min./120°C/Stufe 1.
Add garlic and peppers
Add 3 tablespoons of ground garlic, 5 tablespoons of ground yellow pepper and 1 tablespoon of aji panca paste to the bowl. Stir occasionally for 15 Min./120°C/Stufe 1, until the fat separates from the dressing.
Incorporate the loche squash
Add the grated loche squash to the bowl and cook for 2 Min./120°C/Stufe 1 so that it softens.
Cook the chicken in the sauce
Pour ½ cup of chicha de jora into the bowl. Re-incorporate the seared chicken pieces, add a teaspoon of salt and cover with chicken broth (approximately 500 ml). Program 20 Min./100°C/Stufe 1.
Add coriander
Once the cooking time has elapsed, rectify the seasoning and incorporate a good handful of finely chopped coriander. Mix 10 Seg./Stufe 1/Linkslauf.
Prepare the onion sarsa
Cut the 2 onions into feathers or thin strips and soak them in cold water for a few minutes to remove the spiciness. Then, rinse and drain them.
Chop parsley and rocoto (optional)
Finely chop some parsley, including the stems. If desired, add a piece of rocoto or yellow pepper chopped into small cubes or julienne.
Mix the sarsa
Mix the onion, parsley, chili (if used) in a bowl and season with juice of 2 lemons and salt to taste. Stir well and set aside.
Finished cooking? Great! 🎉
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Created by
Laura Moreno
1
Rezept
0
Kochbücher
Allergens
- Gluten free
- Lactose free
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